The World of Wagyu /

A Guide to Wagyu Beef Cuts

Japan Wagyu KL

“Which part of the cow should I buy for the best steak?”

“What’s the difference between chuck tender and tenderloin?”

“Can I mix different cuts?”

Some of the questions customers ask us are about Wagyu beef cuts they should buy. Maybe the variations of slabs of meat at the supermarket look confusing to you, too. You might recognize the rib-eye and sirloin because they’re usually on the menu at a steakhouse, but the other cuts might as well have come from the udder.

Some butchers try to make life easier by dicing or slicing the meat according to the dishes, so you might find beef packaged and labelled as ‘shabu-shabu slices’, ‘stew cubes’, ‘stir fry’ and so on. But there will be times you are left on your own to figure out the cuts.

As purveyors of quality foods, we want you to get to know your Wagyu beef.

During butchering, the beef carcass is first divided into basic cuts, called the primal cuts. The names of the cuts differ from country to country. Here we’ve broken down the Wagyu cow into 4 easy parts based on the cuts we sell at Wmart:

1. Front of Cow (Chuck, Neck, Shoulder)

wagyu cuts

Bolar Blade

Recommended for: Yakiniku, Stir-Fry, Yakitori
The bolar blade does a lot of work, which makes it a tougher cut but one with strong flavour. It is one of the affordable cuts, and some people find it more tender than the topside.


Recommended for: Shabu-Shabu, Sukiyaki, Yakiniku, Stew
The brisket is a popular Asian cut that’s sliced thinly for a juicy mouthful (such as in shabu-shabu). It comes from the front chest area. It has a fat-to-meat ratio of about 50-50. While it has high value as yakiniku slices, the brisket is value for money when prepared in bigger chunks.    

Chuck Eye

Recommended for: Steak, Yakiniku, Stir-Fry
Located between the neck and ribeye (and also cheaper than ribeye), the chuck eye is used in Asian recipes for braising. It is well-muscled, less fatty and relatively tough, but has strong umami.

Chuck Flap (Zabuton)

Recommended for: Steak, Yakiniku 
Zabuton translates to ‘little pillow’ or ‘flat cushion’ because it resembles a traditional square cushion. It is simple to cook. Zabuton steaks have bigger portions for the same price tag as a smaller-sized ribeye, striploin or tenderloin. 


Chuck Roll

Recommended for: Steak, Shabu-Shabu, Sukiyaki
This is the better, deboned portion of the neck. The chuck roll is a unique part that really can't be compared to other cuts, so if you're searching for a different steak and hotpot experience, (or you want the 'middle ground' experience) try the chuck roll.  

Chuck Short Rib

Recommended for: Yakiniku
The chuck short rib sits above the shank and brisket, and has a good balance of meat and fat. It is highly prized and priced for yakiniku. The chuck short rib is suitable for grilling and fast cooking because it is easily overcooked.

Chuck Tender (Togarashi)

Recommended for: Yakiniku 
Here's one of our yakiniku cuts that's well-trimmed and rare. The togarashi comes from the Wagyu cow's shoulder blade and is shaped like a chili, hence its name ('chili pepper' is 'togarashi' in Japanese). 


Recommended for: Shabu-Shabu, Sukiyaki, Curry, Stew
Like the name suggests, this cut comes from the Wagyu cow's neck. This is probably the most affordable cut for Wagyu beef. The economical neck cut is suitable for low and slow cooking and the great thing is, it takes 30%-40% the time compared to regular beef. We loved using the neck in rendang

Oyster Blade (Misuji)

Recommended for: Steak, Yakiniku, Stir-Fry, Sandwich
This versatile cut is known as the Oyster Blade in Australia and New Zealand; Flat Iron Steak in America; and Butlers’ Steak or Feather Blade Steak in United Kingdom.

Upper Oyster Blade (Uwamisuji)

Recommended for: Yakiniku
Want a more specific cut from the upper shoulder blade? The uwamisuji is more rare, yet a little cheaper than the misuji cut. It's sometimes served as a nigiri sushi. We recommend it as a yakiniku cut.  

Shoulder Clod (for Sukiyaki) 

Recommended for: Shabu-Shabu, Sukiyaki
We call this our Shoulder Clod Sukiyaki option because we think it's one of the most luxurious cuts to go into your pot of rich sukiyaki. Slices are prepared with a lovely strip of white fat along the top.

Shoulder Clod (Kata Sankaku) 

Recommended for: Steak, Yakiniku
Another part of the shoulder clod is better suited for steaks and the grill. Kata sankaku is great for yakiniku yet also make a nice, affordable steak if you decide not to slice the piece up. As its name suggests, it comes from the shoulder, and is sometimes simply known as the beef clod.   

Shoulder Clod (Ninoude, Kosan Kaku) 

Recommended for: Stew  
Part C of the shoulder clod can further made into two cuts that are most suitable as cubes. The ninoude and kosan kaku cuts are some of the most affordable Wagyu beef cuts you can find. 

2. Rib and Plate

wagyu cuts

Inside Skirt

Recommended for: Yakiniku, Stir-Fry, Yakitori
The rare inside skirt is located near the diaphragm, and looks like ribbons of meat and marbling. It has a higher fat content even though it is a tougher cut, offering a juicier flavour. It is versatile, suitable for grilling or stir-fry.

Short Plate (Tomo Bara)

Recommended for: Shabu-Shabu, Sukiyaki 
What cut makes a simple plate for hotpot? The short plate, also known simply as the beef plate. It lies at the Wagyu cow's belly. The lean and beefy short plate is prepared with minimal trimming of fat.   

Rib Cap (Ribeye Cap)

Recommended for: Yakiniku, Shabu-Shabu, Sukiyaki
The eye of the ribeye. This is the closest rib to the cow’s back and often sold together with the ribeye, but butchers have turned the rib cap into its own delightful cut. The rib cap’s marbling is intense.


Recommended for: Steak, Yakiniku, Sukiyaki, Sandwich, Yakitori
The ribeye is one of the most popular and best steaks. When the bone is attached, it is the tomahawk steak (see below). The ribeye is beefy with juicy fat, and a versatile cut you can use for most dishes.

Rib Short Rib

Recommended for: Yakiniku, Shabu-Shabu, Sukiyaki
We're repeating the 'rib' just to be clear that this short rib comes from the rib section of the cow and not the front. It's also the less expensive short rib for yakiniku slices (but still one of the finest!), plus it can also be a great choice for hotpot. 

3. Loin

wagyu cuts

Short Loin

Recommended for: Steak
The short loin is located behind the ribs. Compared to the rib-eye, it is leaner and has less fat, which makes heartier steaks. The short loin is also more affordable. Short loin cuts closer to the front come bone-in to make T Bone Steaks. Porterhouse steaks are cut from the rear end of the short loin.


Recommended for: Steak, Yakiniku, Shabu-Shabu, Sukiyaki, Stir-Fry, Yakitori
The sirloin is one of the basic cuts you've probably heard of. This cut is well-marbled and tender, the middle ground between the tenderloin and rib-eye. We prefer to focus on other cuts because they highlight the intensity of different flavours better.  


Recommended for: Steak, Yakiniku, Shabu-Shabu, Sukiyaki, Stir-Fry, Yakitori, Sandwich
The striploin comes from a portion of the short loin, and is more marbled and more luxurious than the sirloin. Despite being a high-grade cut, striploin steaks are still cheaper than rib-eye steaks. Most retail shelves stock the striploin. 


Recommended for: Steak, Yakiniku, Yakitori
Behold the incredible filet mignon. Each cow only yields a small amount of this cut which has the most tender muscle. Its flavours give out robust umami. It goes without saying that tenderloin steaks are the best.


Recommended for: Steak, Yakiniku, Stew
Here's the trinity of cuts that's delightful as a steak, yakiniku slices as well as the most indulgent beef chunks you can cook. The tri-tip is named after its triangular shape, cut from the bottom of the sirloin.   

4. Rear / Round of Cow

wagyu cuts

Eye Round (Shinkibo)

Recommended for: Steak, Yakiniku, Stir-Fry
The hind leg consists of rounds, with this cut being ‘the eye of the round’. The meat here is coarse and lean, great for those who prefer a more filling portion. The eye round offers value for money.

Flank Steak

Recommended for: Yakiniku
The flank is actually located behind the plate and under the loin. It's as valuable as the tri-tip to us, but prepared with minimal trimming in comparison and most suitable for the yakiniku grill. It is beefier compared to the flap meat. 

Flap Meat (Kainomi) 

Recommended for: Yakiniku
Another cut that's great for the grill is the flap meat. It's also found at the belly of the cow, around the same area as the flank steak. The flap meat has more marbling compared to the flank.  

Heel Muscle (Habaki)

Recommended for: Stew
Like part of the shoulder clod, this 'back shoulder' section of the Wagyu cow's gooseneck is an affordable cut we prefer to prepare as dice cubes. 

Knuckle (Marushin)

Recommended for: Steak
This is the main part of the knuckle and in the center of the shintama. Marushin Steak is currently the most affordable A5 Japanese Wagyu steak in our selection for the budget-conscious. 

Knuckle (Shintama)

Recommended for: Steak, Yakiniku, Shabu-Shabu, Sukiyaki, Stir-Fry
The knuckle is cut from the heart of lean meat, from the front side of the hind leg from hip to knee. This low-fat yet versatile and superior quality cut (compared to the outside flat / nakaniku cut) is meant to be enjoyed rare or medium-rare at most.

Outside Flat (Nakaniku)

Recommended for: Steak, Yakiniku Shabu-Shabu, Sukiyaki, Stir-Fry
Get the best value for money with this versatile cut near the round primal. The outside flat is lean and beefy. This is one of the cuts we think tastes better with a rich broth or sauce.

Rump Cap

Recommended for: Steak
Topped with a layer of fat, the rump cap is a distinctive cut. It is also known as the picanha or culotte steak. We prepare rump cap steaks according to your preferences — either with minimal or full trimming of the fat.  

Rump Heart

Recommended for: Steak, Yakiniku, Stir-Fry, Yakitori
The rump heart or centre cut from the rump is lean with less marbling, yet tender and rich in flavour. Cook it as a steak or enjoy it grilled or braised.

Shin Shank

Recommended for: Curry, Stew, Yakiniku
The shin cut may actually come from either the front or hind legs, where there's a lot of movement. This makes the shin a leaner cut, and suitable for curries (or rendang) and slow cooking as well as the grill. It's an affordable cut if you want to try cooking with Wagyu beef in your favourite stew, or yakiniku.   

Top Round / Topside (Uchi Momo)

Recommended for: Yakiniku, Shabu-Shabu, Sukiyaki, Stir-Fry, Curry
Located near the long, inner thigh muscle, the topside is the leanest, most fat-free part of the cow. It gives a heartier eating experience, especially in hotpot. It's the best cut to use for a dish like rendang

So, can you mix beef cuts? Sure you can, to experience different textures and flavours. For example, if you’re having shabu-shabu, you may want slices of topside to get a heartier bite, and slices of brisket for that rich juicy flavour.

We hope you have a better understanding of beef cuts now. If you visit Wmart supermarket in person, you can refer to a comprehensive and updated list of our A5 Japanese Wagyu beef cuts and their current prices at our butcher's counter.


Need any help?

Got a question about our Wagyu beef? We’re always happy to hear from our customers! Visit our online store or contact us directly for the latest stock and promotion!